by LA JOLLA Sometimes, as an organic gardener, the crops all appear at once! This week’s abundance of figs and eggplants motivated me to make a classic dish with some healthier modifications.
This week’s menu includes a very figgy tapioca pie with a graham cracker crust made with monk fruit and eggplant parmigiana with an optional side of lean, roasted ground bison. Yes, it is healthy. I’ve lost three pounds so far on my personal goal of losing fifteen pounds!
Healthy and quick eggplant parmigiana
55 minutes
Ingredients: shredded parmigiana, buffalo mozzarella, tomatoes, basil, oregano, garlic, mushrooms, panko crumbs, Whole Foods or Costco olive oil, buffalo mozzarella, oregano, and ground bison (optional).
The following equipment is required: a Pyrex pan, a blender, a spoon, paper towels, a sharp knife, an optional skillet, and a spatula for bison.
Prepare and serve: Slice 3 medium eggplants into rounds, sprinkle with salt on both sides, and set aside in a dish for 15 minutes for 6 servings. Set the oven’s temperature to 400 degrees. In the interim. Add two tablespoons of olive oil, four cloves of garlic, and a teaspoon of oregano to four cups of tomatoes.
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After 15 minutes, use paper towels to wipe the eggplant dry and salt it. Then, arrange it in a Pyrex dish with sliced mozzarella, sliced mushrooms, and a cup of basil. Pour the blender mixture on top, and then top with a generous amount of grated parmigiana and Panko crumbs. Finally, bake it for 35 minutes. If you want bison on the side, sauté the necessary quantity of bison over low heat until it’s barely cooked, then set it aside. Garnish with additional tomatoes and basil and serve eggplant parmigiana on a platter with optional bison on the side. Have fun!
Very figgy tapioca pie with graham cracker crust
Twenty-five minutes
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Ingredients: figs, oat milk, garden mint, vanilla, tapioca from Whole Foods or Costco, graham cracker crust, egg, and monk fruit.
A medium-sized cooking pot, a whisk, a spoon, a measuring cup, and a teaspoon are required.
Prepare and serve: Add 6 tablespoons of tapioca and 1/3 cup of monk fruit to the cooking pot, whisk in 1 egg and 1 cup of oat milk, and simmer, stirring often, until it comes to a gentle boil. Set away. Put the mixture in a pie shell made of graham crackers, add sliced figs, and garnish with mint after adding 1 teaspoon of vanilla. Serve hot or refrigerated. Have fun!
Too lazy to prepare substitutes: Great takeaway is available at Whole Foods and Sprouts!
